Browsed by
Tag: LTS

Tuscan Supper

Tuscan Supper

Tuscan Supper

 

1/3 C. Cream of Anything Soup Mix

1 ¼ C. Water

1 15 oz. can Great Northern Beans

1 15 oz. can Green Beans

1 6 oz. can Mushrooms

1 15 oz. can diced Tomatoes

1 14 oz. can Chicken or Vegetable Broth

1/3 C. dried Onion

1 T. Italian Seasoning

½ C. Corkscrew Pasta

¼ C. Parmesan Cheese

 

Mix cream of anything soup mix with 1 ¼ C. water in large pot, stirring until dissolved over low heat. Add all remaining ingredients (except cheese) to pot – do not drain cans. Stir to combine, then simmer over medium heat until pasta is tender, stirring occasionally. Serve with cheese sprinkled on top.

Lentil & Brown Rice Soup

Lentil & Brown Rice Soup

Lentil & Brown Rice Soup

 

2 ½ C. Chicken Broth

1 ½ C. Water

¾ C. Lentils

½ C. Brown Rice

1 ½ C. Canned Tomatoes, diced (reserve juice)

1 C. dried chopped Carrots

½ C. dried chopped Onions

¼ C. dried chopped Celery

½ tsp. Oregano

¾ tsp. Thyme

½ tsp. Basil

1 tsp. dehydrated Garlic

¼ C. Parsley

1 tsp. Cider Vinegar

 

In a large saucepan, combine chicken broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic and seasoning. Bring to a boil. Reduce heat, cover and simmer; stirring occasionally for 45-55 minutes or until the lentils and rice are both tender. Stir in parsley and vinegar. If necessary, thin the soup with additional hot broth or water.

Marinara Sauce

Marinara Sauce

Marinara Sauce

 

1 T. freeze dried or fresh onion

4 C. Water

1/2 C. tomato powder

1/2 tsp. freeze dried parsley

1/2 tsp. freeze dried basil

1/2 tsp. freeze dried oregano

1/2 tsp. freeze dried Italian seasoning

1/2 – 2 tsp. salt

1/2 T. garlic powder

1/4 C. brown sugar

Bring to a simmer and cook on low for an hour.

Curry in a Hurry

Curry in a Hurry

Curry in a Hurry

 

This is great over rice. If you only have one available burner, make the rice first and cover and set aside until you make the curry. The rice will retain much of its heat. Because this curry goes together so quickly, the rice doesn’t have a chance to cool down.

 

1 T. canola oil

1 to 2 T. curry powder, or to taste (Or Curry Paste)

1 1/4 C. vegetable broth

One 15.5-oz. can kidney beans, drained (and rinsed, if possible)

One 15-oz. can cut green beans, drained

One 16-oz. can diced white potatoes, drained

One 14.5-oz. can diced tomatoes, drained

One 4-oz. can chopped mild green chiles, drained

1 T. dehydrated minced onion

Salt and freshly ground black pepper

 

Heat the oil in a large saucepan over medium heat. Stir in the curry powder and cook until fragrant, about 30 seconds. Blend in the broth. Add the kidney beans, green beans, potatoes. tomatoes, chiles, and onion, and bring to a boil. Reduce the heat to low. and then season with salt and pepper to taste. Simmer for 10 minutes to blend the flavors. Serve over your rice.

Cheesy Beans & Rice

Cheesy Beans & Rice

Cheesy Beans & Rice

 

1 C. Rice

1 can Corn, liquid reserved

1 can Kidney Beans, drained

1 can sliced Mushrooms, liquid reserved

½ – 1 can diced Green Chilies

1 tsp. dried chopped Onion

1 16 oz. can Tomato Sauce (or make with Tomato Powder)

1 tsp. Garlic Powder

½ C. freeze dried grated Cheddar

Tortillas, optional

 

Add corn and mushroom liquid to a 2 C. measure and add water to equal 2 C. total. Add liquids to pot, along with all ingredients except cheese and tortillas (if using). Bring to a boil, then reduce heat and simmer 20 minutes. Add cheese and mix well. If desired, serve in tortillas.

Autumn Soup

Autumn Soup

Autumn Soup

 

1/4 C. dry onion

1/4 C. dried carrots

1 can beef chunks (opt)

1/4 C. dried celery

1 1/2 C. dried, diced potatoes

½ C. dried Winter Squash

¼ C. barley

¼ C. rice

3 tsp. beef bouillon

½ tsp. pepper

½ tsp. basil

½ tsp. oregano

1 tsp. salt

¼ tsp. garlic powder

1 tsp. sugar

2 cans tomatoes

10 C. water (more if needed)

Combine all in large pot, bring to a boil. Simmer 2 hours.

BBQ Pulled Hearts of Palm

BBQ Pulled Hearts of Palm

BBQ Pulled Hearts of Palm

 

2 cans of 14 oz. whole hearts of palm, drained & rinsed

1 tsp. cumin

1 tsp. smoked paprika

½ tsp. chili powder blend

½ tsp. garlic powder

½ tsp. onion powder

 

Preheat oven to 400 F. Line a baking sheet with parchment paper or a silpat mat. Over a medium bowl pull apart the hearts of palm with your hands, so they look shredded and “pulled”. Mix all the spices together and then pour over the hearts of palm. Toss well; to make sure spices coat hearts of palm evenly. Spread pulled hearts of palm in a single layer onto lined baking sheet. Bake for 15 minutes or until slightly crisp and slightly browned. Use with condiments on a whole grain bun, in a wrap or on your favorite bread, or eat it as is. Enjoy!

Pantry-Friendly Lasagna

Pantry-Friendly Lasagna

Pantry-Friendly Lasagna

 

One 15.5-oz. can white beans, drained (and rinsed, if possible)

One 12-oz. box firm silken tofu, drained

1 small container grated regular or soy Parmesan cheese

1 tsp. dried parsley

¼ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. dehydrated minced onion

Salt and freshly ground black pepper

One 28-oz. jar tomato-based pasta sauce of choice

9 sheets no-bake lasagna noodles

 

In a bowl combine the beans, tofu, 2 T. of the cheese, parsley, basil, oregano, onion, and then salt and pepper to taste. Mash with a potato ricer until smooth and well combined. Taste to adjust seasoning. In a large skillet over medium-low heat, spread one C. of the sauce at the bottom of the skillet. Arrange 3 lasagna noodles on top of sauce, overlapping slightly. Spread half of the tofu and bean mixture on top of the lasagna, and then top with 3 more noodles. Spread a small amount of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 lasagna noodles and cover with the last of the sauce. Sprinkle the remaining cheese (or as much as you like) to cover the sauce. Cover skillet tightly with a lid and cook until the noodles are tender and the filling is hot, about 15 minutes. Remove from heat and let stand for 5 minutes before serving.

Polenta Fusion Fiesta

Polenta Fusion Fiesta

Polenta Fusion Fiesta

 

2 T. olive oil

1 package precooked polenta, cut into 1/2-Inch slices

One 14-oz. Jar salsa (hot or mild)

One 15.5-oz. can pinto beans, drained (and rinsed, if possible)

One 8-oz. can corn, drained

One 4-oz. can chopped mild green chiles, drained

1 tsp. dehydrated minced onion

7 tsp. chill powder

Salt and freshly ground black pepper

 

Heat the olive oil in a skillet. Add the polenta slices and cook until brown on both sides. Set aside to keep warm. In a saucepan, combine the remaining ingredients and heat until hot and the flavors are well blended. Spoon the salsa mixture over the polenta and serve.

Almost-Instant Black Bean Chili

Almost-Instant Black Bean Chili

Almost-Instant Black Bean Chili

 

2 cans Black Beans

16 oz. Jar Salsa

2-3 T. Chile Powder

1 T. dehydrated minced Onion

8 oz. can Corn

1 C. Water, or as needed

 

Combine the ingredients in a saucepan, reserving half the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to create a sauce and prevent the bean mixture from sticking to the bottom of the pan. Reduce heat to medium and simmer, stirring frequently until heated through, long enough to cook off any raw taste from the chile powder, about 15 minutes. Garnish with remaining corn.

Old Bay Survival Beans & Rice

Old Bay Survival Beans & Rice

Old Bay Survival Beans & Rice

 

Beans – Kidney, garbanzo, pinto, white, black, pink … so many kinds! Beans are full of vitamins, minerals, protein and fiber that are important for your health and will keep you feeling full. Soaking beans the night before will allow your beans to cook a little bit more quickly

The biggest thing to realize about beans is that they take time. Once they’re on the stove and simmering, it can take anywhere from an hour to three hours (and occasionally longer) for them to become tender. There’s no predicting it. The age of your beans, variety, and size can all affect the cooking time. Don’t try to rush things by increasing the temperature under the pot; that just roughs up the outside of the beans and makes them mushy before cooking through. Likewise, don’t think you’ve done something wrong if your beans are still crunchy after a few hours of cooking; some beans can go from crunchy to creamy in the space of fifteen minutes. If you’re ever in doubt, just keep simmering. Garbanzos often take longer than other beans.

 

½ lb. (about 1 C.) dried beans, any kind

Water

1 C. Rice

2 to 3 tsp. salt, plus more to taste

1 tsp. Old Bay Seasoning

Aromatics (optional): bay leaf, 1 to 2 whole garlic cloves, 1/2 onion, chopped carrots

Medium bowl

4-quart or larger Dutch oven, or another heavy cooking pot with lid

Stirring spoon

 

Soak the beans overnight: The night before you plan to cook (or 10 to 14 hours ahead), soak the beans to reduce cooking time and help them cook more evenly. Empty the dry beans in a bowl. Pick through the beans and discard any shriveled or unappealing beans (you don’t see as much of these in commercially packaged beans anymore). Cover the beans with a few inches of water and leave them on the counter. The next day, the beans will have absorbed much of the water and nearly doubled in size. Drain the beans from their soaking water and rinse them gently. Transfer the beans to a Dutch oven or other heavy cooking pot. Add the aromatics, if using. Add about 5-6 C. water to the pot. Don’t add your salt yet; it is said that can interfere with water absorbing into the beans and prevent them from getting completely cooked. Bring them to a boil over medium-high heat. Once boiling, reduce the heat to low and bring the beans to a very gentle simmer. You should barely see the water moving. Leave the lid off for firm beans meant for cold salads and pasta dishes. Cover the pot with the lid slightly ajar for creamier beans for soups, casseroles, and burritos. Cook the beans for one hour, and then begin checking for doneness. Depending on their age, size, and variety, beans can take anywhere from an hour to three hours to cook through. Be patient. Keep the beans at a gentle simmer and taste frequently as they start to become tender. Add more water as needed to keep the beans submerged if needed (it shouldn’t be, but if you cooked lid off, you might get more evaporation.), and stir occasionally. When beans are tender but still too firm to enjoy eating, add the rice, salt, and Old Bay seasoning. If you used a bay leaf, remove now. Cover pot and continue simmering until the beans are as tender and creamy as you like them and the beans are rice are fully cooked, about 30 minutes.

Survival Bean Soup

Survival Bean Soup

Survival Bean Soup

 

1 C. Dried Beans, soaked overnight and drained

4 C. Water

4 C. liquid – Stock, Broth, Water + Bouillon Cubes, or more water if there is nothing else in the larder

2 C. Tomato Sauce, Tomato Juice, V8 Juice or Canned Crushed Tomatoes with Juice

1-2 Onions, chopped or ½ – 1 C. Dehydrated Chopped Onion

1 tsp. Dried Oregano, Basil or Thyme

¼ C. uncooked Pasta (macaroni, shells, ziti, bowties, penne, etc.)

1/8 C. Barley

 

Add all ingredients except pasta and barley to a large pot with a lid. Stir, cover and cook on medium-low for 2 hours. Check beans, if they are starting to get tender, add pasta and barley and continue to cook until pasta and barley are cooked and beans are fully tender. If beans are still a bit hard at 2 hours, re-cover and cook another 30 minutes; check if beans are tender enough for pasta and barley to be added.

Survivor Soup

Survivor Soup

Survivor Soup

 

Rice and beans are a survival staple. After all, they’re cheap and provide carbohydrates and protein. This soup is very hearty and filling. It costs just pennies to make, and it will give you enough energy to sustain you during a difficult time.

 

1 C. of rice

2 C. of dried, mixed beans

1 T. chili powder (optional)

1 T. cumin (optional)

Bouillon (season to taste)

 

Add first six ingredients to a large kettle. Pour two qt. of water. Add bouillon to taste, chili powder, and cumin (if using). Bring to a boil and simmer for two hours. This soup is thick and hearty, and should be enough to feed four people for lunch and dinner.

Linguine in Clam Sauce

Linguine in Clam Sauce

Linguine in Clam Sauce

 

6 C. water

8-oz. uncooked linguine pasta

2 T. dried onion

1 T. flour

1 tsp. dried basil

1 T. dried parsley

1 tsp. lemon pepper

2 T. canned butter, melted

2 (6.5-oz.) cans minced clams, reserve juice

 

In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes according to desired pasta tenderness. Remove from heat and drain. In a small pan over medium heat, mix flour, basil, parsley and lemon pepper into melted butter and clam juice. Once flour is dissolved and there are no lumps, simmer for 5 minutes or until sauce is as thick as gravy. Add clams to gravy and cook 2 to 3 minutes. To serve, spoon clam sauce over a serving of linguine.

Crab with Wild Rice

Crab with Wild Rice

Crab with Wild Rice

 

1 6 oz. can Crab, with juices

1 6 oz. can Mushrooms, undrained

1 12 oz. can Evaporated Milk

1 5 oz. can Water Chestnuts, undrained

1 14 oz. can Vegetable Broth

2/3 C. Wild Rice

1 T. Onion Flakes or dehydrated minced Onion

3 Bay Leaves

 

Mix all ingredients and heat slowly, stirring occasionally, for 90 minutes or until rice is tender. Remove bay leaves before serving.

Seafood Raminara

Seafood Raminara

Seafood Raminara

 

½ C. ramen noodles (half package)

¼ C. dried shrimp and/or crabmeat

¼ C. dried vegetables – peppers, onions, mushrooms, tomatoes

¼ C. tomato sauce leather, tightly packed

2 T. parmesan cheese

1 C. water

 

Break noodles into small pieces. Pack parmesan cheese and tomato sauce leather separately in small plastic bags. Enclose in a larger plastic bag with noodles, seafood, and vegetables.

On the Trail: Combine all ingredients except parmesan cheese with water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.

Shrimp & Veggies

Shrimp & Veggies

Shrimp & Veggies

 

2 4 oz. cans Shrimp

1 15 oz. can Diced Potatoes

1 15 oz. can diced Tomatoes

1 6 oz. can Tomato Juice (or 6 oz.Tomato Juice from Tomato Powder)

½ C. dried Onion

½ C. dried Bell Pepper

½ tsp. Garlic Flakes

1 tsp. Parsley

¼ tsp. Pepper

 

Do not drain cans. Combine all ingredients in a pot over medium heat. Cook until heated through.

Creamed Tuna over Toast or Rice

Creamed Tuna over Toast or Rice

Creamed Tuna over Toast or Rice

 

1 tsp. Oil or Butter

2-3 tsp. fresh or dried Diced Onions

1 tsp. Flour

1 C. Reconstituted Milk

1 Can Tuna

Salt & Pepper to taste

Other herbs or crushed red chile flakes, to your preference

Steamed Rice, Biscuits, or Toast

 

Add oil or butter to pan over medium heat along with onions and sauté until onions are softening. Add flour and cook 2 minutes, stirring. Turn heat up to medium-high and add milk all at once. Cook, stirring well or whisking, until flour is completely dissolved in the milk and the sauce begins to bubble and thicken. Continue to cook, stirring, until desired thickness is reached. Stir in seasonings to taste. Add tuna, cook just enough to heat tuna through, then serve over rice, biscuits or toast.

One Pot Tuna a la King “Casserole” Style

One Pot Tuna a la King “Casserole” Style

One Pot Tuna a la King “Casserole” Style

 

½ C. Sour Cream Powder

1 14 oz. can Vegetable Broth

1 12 oz. can Evaporated Milk

1 5-7 oz. can Tuna, drained

1 6 oz. can Mushrooms, undrained

½ C. dried diced Bell Pepper

1 2 oz. jar diced Pimientos, drained

1 tsp. Parsley

Salt & Pepper

1 C. Quick Cooking Rice

 

Mix Sour Cream Powder into broth in a medium pot. Add remaining ingredients, except rice. Bring to a boil. Add rice and stir. Cover and reduce heat to low and cook for 10 minutes. Fluff with fork and serve. You can also omit the rice in the pot, making the sauce and cooking until it is a bit thickened (add cornstarch slurry if needed), and serve over cooked rice, cooked pasta, biscuits or toast.

Vegetable Salmon Chowder

Vegetable Salmon Chowder

Vegetable Salmon Chowder

 

1 C. Instant Milk

2 14 oz. can Vegetable Broth

1 15 oz. can diced Potatoes, undrained

½ C. dried Celery

¼ C. dried Onion

1 T. dried Bell Pepper

1 T. Parsley Flakes

1 tsp. Garlic Flakes

2 tsp. Lemon Juice

½ C. Potato Flakes

1 6 oz. can Salmon, undrained

 

In pan, dissolve milk in broth. Add remaining ingredients except potato flakes and salmon. Bring to a hard simmer, then stir in potato flakes. Remove from heat and stir until potatoes dissolve. Gently stir in salmon and heat through.

Creamy Salmon Chowder

Creamy Salmon Chowder

Creamy Salmon Chowder

 

2 14 oz. can Chicken or Vegetable Broth

½ C. Sour Cream Powder

2 5 oz. can Salmon, undrained

1 15 oz. can Corn, undrained

¾ C. Whole Wheat Berries

½ C. dried Celery

½ C. dried Onion

1 T. Dill

 

In medium saucepan, whisk sour cream powder into broth. Add remaining ingredients and simmer on low until wheat is tender.

Tuna Chowder

Tuna Chowder

Tuna Chowder

 

2 C. cup water

1 12 oz. can Evaporated Milk

1/3 C. Cream of Anything Soup Mix

¾ C. dried Potato Dices

2 oz. Shelf Stable Bacon Crumbles or Bacon Bits

2 T. dried diced Onion

1 T. dried Bell Pepper or Celery

¼ tsp. Paprika

Salt & Pepper to Taste

1 5-7 oz. can Tuna, undrained

 

To reduce cooking time, you can pre-soak the potatoes so they cook through faster when assembling the soup. Add water and evaporated milk to a pan over medium heat and stir in cream of anything soup mix. Add remaining ingredients, except for tuna, and cook until dried vegetables are tender and soup is heated through. Gently stir in tuna, cook another minute or so, then serve.

Clam Chowder

Clam Chowder

Clam Chowder

 

4 C. Water

4 T. Bouillon Granules

1 T. EVOO

2 cans clams

1/2 C. Potato Flakes

¼ C. Instant Milk

¼ C. Parmesan Cheese

1 C. dried diced Potato

½ C. dried chopped Onion

4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits

1 tsp. Old Bay Seasoning

1 tsp. Dill

Salt & Pepper

 

Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Drain clams into pan, reserving clams for the time being. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add potato, onion and bacon and season with Old Bay and dill. Season to taste with salt & pepper. Simmer until potato is rehydrated. Add clams and heat just long enough to heat them through and serve.

White Bean & Vienna Sausage Soup

White Bean & Vienna Sausage Soup

White Bean & Vienna Sausage Soup

 

2 C. white beans (rinsed)

2 ½ quarts water (10 C.)

1 quart tomatoes

¼ C. dried carrots

¼ C. dried

½ C. dried celery chopped

2 Can Vienna Sausages, sliced into disks

 

Soak beans in water overnight. Drain and rinse. Add soaked beans to 10 C. water in large pot. Add tomatoes. Cook 2 hours. Add remaining ingredients and cook until beans are soft.

Vienna Sausage Rice Skillet

Vienna Sausage Rice Skillet

Vienna Sausage Rice Skillet

 

1 C. long-grain white rice, uncooked

1 can (15 oz.) Corn, drained

1 can (15 oz.) Black Beans, drained, rinsed

1/2 C. freeze-dried or dehydrated onion

 

1 T. finely chopped chipotle pepper in adobo sauce (if you have no immediate use for the remainder, you could use ½ T. of Chipotle Powder, or a combination of smoked paprika and chile powder to taste)

 

1 tsp. garlic salt

1 tsp. dried Cilantro (if you happen to have fresh from a garden, double and add at the end with the sausages)

2 ¼ C. water

2 cans (4.6 oz.) Vienna Sausages

 

Combine rice, corn, beans, onion, chipotle pepper, garlic salt, cilantro and water in large skillet; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender. Meanwhile, drain sausages and cut into bite-size pieces. When rice is done, reduce heat to low. Stir in sausages and heat 5 minutes until hot.

Quick Beef Stroganoff Skillet

Quick Beef Stroganoff Skillet

Quick Beef Stroganoff Skillet

 

4 C. Water

4 tsp. Beef Bouillon

1/4 tsp. Pepper

1 1/2 C. Freeze Dried Ground Beef Crumbles

1/3 C. dried chopped Onions

1 C. dried Mushroom Pieces

3 C. Egg Noodle Pasta

1 T. Mushroom Powder, optional

1 1/2 C. Sour Cream Powder prepared

 

1.In a fry pan on high heat, bring to a boil 4 C. of water with the 4 tsp. of beef bouillon and pepper. Add dry ingredients (ground beef, onions, mushrooms, egg noodles, and mushroom powder, if using) to boiling water. Cover. Simmer on low for about 10 minutes (until pasta is done), stirring occasionally. While simmering, prepare the sour cream per directions. Stir in prepared sour cream to mixture and cook until nice and creamy.

Chinese Pepper Beef

Chinese Pepper Beef

Chinese Pepper Beef

 

1 15 oz. can Bean Sprouts

1 T. Cornstarch

1 14/ cup Rice

1 14 oz. can Beef Broth

1 5 oz. can Water Chestnuts

1 10-15 oz. can Beef

1 15 oz. can diced Tomatoes

2/3 C. dried Bell Pepper

1 tsp. Garlic Powder

3 T. Soy Sauce

1 tsp. Sugar

2 T. Onion Flakes

¼ C. Silvered Almonds, for garnish, Optional

 

Stir cornstarch into liquid drained from bean sprouts in a small bowl and set aside. Cook rice in broth in separate pot. Meanwhile, add bean sprouts, water chestnuts, beef, tomatoes, bell pepper, garlic powder, soy sauce, sugar and onion flakes to a pot and simmer for 10 minutes. Stir in cornstarch mixture and simmer another 10 minutes, until sauce thickens. Serve over rice and top with almonds, if desired.

Cuban Dinner

Cuban Dinner

Cuban Dinner

 

1 ¼ C. Rice

1 14 oz. can Beef Broth

1 10-15 oz. can beef or 1 ½ C. freeze dried Beef Crumbles, rehydrated

2 15 oz. can diced Tomatoes

1 4 oz. can diced Green Chiles, undrained

1 6 oz. can Tomato Paste (or 6 T. Tomato Powder mixed with ½ C. Water)

1 6 oz. can Cranberry or Apple Juice

½ C. dried Onion

¼ C. Raisins

2 T. Garlic Flakes

2 tsp. Oregano

Salt & Pepper to taste

¼ C. sliced Green Olives with Pimiento

 

Cook rice in broth. In separate pot, combine all other ingredients except olives. Heat through. Serve over rice, garnished with green olives.

Barley Beef Soup

Barley Beef Soup

Barley Beef Soup

 

7 C. Water

3 Beef Bouillon Cubes, Crumbled

1 C. Freeze-Dried Beef Crumbles (sub up to a lb. of fresh ground beef or game meat, browned first; if using fresh, reduce water by 2 C.)

1 ½ C. Dehydrated Vegetables (Recommend: Onion, Carrots, Celery, Bell Peppers)

2 cloves Garlic, chopped, or 1 tsp. Garlic Powder or 2 tsp. dehydrated Garlic Bits

½ C. Barley

Salt & Pepper to Taste (I don’t need extra salt for my taste)

Optional Additional Seasonings, if desired (try oregano, basil and crushed fennel seeds or herbs de Provence or caraway, marjoram and parsley)

Optional: 1 tsp. Mushroom Powder (adds great depth of flavor and umami, if you have it on hand)

1 large Can Crushed or Diced Tomatoes, with their Juice

 

In medium saucepan, bring the water and bouillon cubes to a boil. Add ground beef crumbles and dehydrated vegetables, barley, garlic and any desired seasonings. Cook for about 20 minutes. Check ground beef crumbles and vegetables. If both nearly rehydrated and tender, add the tomatoes, cover, reduce heat and simmer another 10 minutes or so.

LTS Chili Mac Skillet

LTS Chili Mac Skillet

LTS Chili Mac Skillet

 

2 C. freeze dried Ground Beef Crumbles

1 15 oz. can Corn, undrained

1 15 oz. can diced Tomatoes, undrained

1 4 oz. can chopped Mild Green Chiles, optional

¼ C. Tomato Powder

1 can (15 oz.) red kidney beans, rinsed and drained

¾ C. water

2 tsp. chili powder

¾ C. dry elbow macaroni

 

Add all ingredients except noodles to deep frying pan. Heat to boiling, then reduce heat to a heavy simmer. Stir in noodles, and cook until noodles are soft.

Mexican Goulash

Mexican Goulash

Mexican Goulash

 

1 10-15 oz. can Beef

2 15 oz. can diced Tomatoes

1 6 oz. can Tomato Paste

1 2.5 oz. can sliced Black Olives

1 11 oz. can Mexican Style Corn

1 15 oz. can Green Beans

1 4 oz. can diced Green Chiles

1 C. dried Onion

½ C. dried Bell Pepper

1 T. Taco Seasoning

Salt & Pepper, to taste

Dash Hot Pepper Sauce, optional

1 15 oz. jar Mexican Queso Cheese Dip

 

Do not drain cans. Combine all ingredients except queso in a large pot. Simmer until vegetables are hot. Serve with a dollop of cheese on each serving.

Taco Rice Soup

Taco Rice Soup

Taco Rice Soup

 

1 10-15 oz. can Beef

1 15 oz. can Hominy

1 15 oz. can Kidney Beans

1 15 oz. can Corn

1 15 oz. can Mexican-Style Tomatoes

2 14 oz. can Beef Broth

1 4 oz. can diced Green Chiles

2 T. Tomato Powder

¼ C. dried Onion

2 T. Taco Seasoning, packaged or homemade

2 T. Ranch Dressing Mix, packaged or homemade

½ C. Rice

 

Do not drain cans. Combine all ingredients except rice, and stir well. Stir in rice. Simmer until rice is done. You can add an additional can of beef broth or a C. of water if you like a brothier soup.

Split Pea Soup with Sausage

Split Pea Soup with Sausage

Split Pea Soup with Sausage

 

1 lb. Green Split Beas

3 1/2 Quarts Water

2 tsp. Salt

½ tsp. Pepper

¼ tsp. Marjoram

2 C. Freeze Dried Sausage Crumbles

1 C. dried diced Celery

1 C. dried Diced Onion

1 C. dried diced or sliced Carrots

Worcestershire Sauce, Optional

 

Wash and drain split peas. In large saucepan combine water and seasonings and bring to a boil. Add peas gradually so that it continues to boil. Reduce heat and simmer until peas are nearly done. Add sausage crumbles and dehydrated vegetables to pot. Cook an additional 20 minutes, or until sausage is rehydrated and vegetables are tender. If desired, season with salt, pepper, and / or Worcestershire sauce. You can also mash some of the split peas and add evaporated milk or reconstituted dry milk to the soup to make a Creamy Split Pea Soup.

Sausage Macaroni Stew

Sausage Macaroni Stew

Sausage Macaroni Stew

 

2 C. Freeze Dried Sausage Crumbles

1 C. Water

1 15 oz. can diced Tomatoes

2 6 oz. cans sliced Mushrooms

1 15 oz. can Carrots

1 15 oz. can Green Beans

1 14 oz. can Vegetable or Beef Broth

¼ C. Dried Onion

2 tsp. Italian Seasoning

Salt & Pepper

1 C. Macaroni Noodles

 

Do not drain any cans; use all juices. Add sausage and water to large pot and heat to medium, cook for 2-3 minutes. Add tomatoes, mushrooms, broth, onion, Italian seasoning, liquid from carrots and green beans (but not the vegetables yet) and salt and pepper to taste. Bring to a boil; add macaroni and simmer, covered, until macaroni is almost done. Add carrots and green beans, heat through and serve.

BBQ Beef Stew

BBQ Beef Stew

BBQ Beef Stew

 

1 10-15 oz. can Beef

1 15 oz. can Potatoes, drained

1 15 oz. can Carrots, drained

1 16 oz. jar Whole Pearl Onions, drained

1 16 oz. bottle BBQ Sauce

2 T. dried Celery

Salt & Pepper

Optional: Cayenne or dried hot chiles

Combine all ingredients in a large pot and heat through. (100-Day Pantry)

Beef Hash

Beef Hash

Beef Hash

 

2 C. dried Potato Dices

1 C. Dried Minced Onion

¼ C. Powdered Milk

1 ½ tsp. Salt

¼ tsp. Pepper

5 C. Water

¼ C. Oil

1 can Corned Beef or Beef Chunks

 

Combine potatoes, onions, milk, flour, salt and pepper and water in large saucepan. Boil for 10 minutes or until liquid is mostly absorbed. Heat oil in skillet. Add potato mixture and beef. Cook over low heat, until potatoes are tender and brown. About 20 minutes

Beef & Bean Bake

Beef & Bean Bake

Beef & Bean Bake

 

1 can Beef

3 T. Bacon Crumbles

1 can Lima Beans

1 can Pork & Beans

1 can Kidney Beans

1 C. BBQ Sauce

 

Do not drain cans. Combine everything in Dutch oven and cook over low heat until heated through. The longer it can cook, the more the flavors will meld. A slowcooker, when available, is a good option for this bake. (100-Day Pantry)

LTS Beef & Barley Soup

LTS Beef & Barley Soup

LTS Beef & Barley Soup

 

1 10-15 oz. can Beef

1 15 oz. can Carrots

1 6 oz. can Mushrooms

3 14 oz. can Beef Broth

½ C. dried Onion

¼ C. dried Bell Pepper

½ tsp. Thyme

½ tsp. Basil

½ tsp. Garlic Powder

Salt & Pepper

Bay Leaf

¾ C. Barley

 

Do not drain cans. Mix all ingredients together in pot and cook until barley is tender; about an hour simmering on the stovetop. Remove bay leaf before serving.

LTS Vegetable Beef Soup

LTS Vegetable Beef Soup

LTS Vegetable Beef Soup

 

1 10-15 oz. can Beef, undrained

2 15 oz. can Mixed Vegetables, undrained

2 14 oz. can Beef Broth

2 12 oz. can V-8 Juice

1 T. Tomato Powder

½ C. Small Soup Pasta

½ C. dried Onion

½ tsp. Celery Salt

½ tsp. Sugar

Salt & Pepper

 

Combine all ingredients and simmer over medium low until noodles are done, stirring frequently.

Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

 

8 C. Water

3 T. Chicken Bouillon Granules

2 C. small soup Pasta shape (Acini di Pepe, stars, shells, Anelli, Ditalini, etc.)

2 T. dried Onions

2 C. freeze dried Sausage Crumbles

½ C. diced dried Bell Peppers

2 C. freeze dried Spinach

¼ C. jarred Pesto

 

Add water and bouillon to a large pot, and heat to boiling. Add pasta and cook a few minutes (depends on the pasta shape, you want it cooked about halfway through). Add onion, sausage and peppers. Stir and cook another minute or two. Turn heat off and add spinach and pesto; stir and cover. Allow to sit a few minutes. Stir and serve.